Food · Fermented foods
Pan-kōbo (Baker's Yeast)
パン酵母 (Pan-kōbo)
Also known as: Pan-kōbo, Baker's yeast, Saccharomyces cerevisiae, ドライイースト, パン酵母
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| Category | Food |
|---|---|
| Japanese labeling name | パン酵母 乾燥 |
| Common Japanese notations | パン酵母, ドライイースト, 酵母 |
| Origin | Saccharomyces cerevisiae baker's yeast; principal modern production by Oriental Yeast (Toa Yakuhin), Nisshin Foods, and imports (Saf-instant from France); foundational ingredient for bread industry |
| Typical functions | Volume bread production — household and industrial baking, Pizza dough and other yeasted-bread applications |
| Regulatory status in Japan | Standard food labeling. Not a designated allergen but yeast-allergy considerations exist for sensitive consumers. |
Pan-kōbo (パン酵母) — baker's yeast (Saccharomyces cerevisiae) — is the foundational ingredient for the Japanese bread industry. Oriental Yeast and Nisshin Foods are major domestic producers.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Dry yeast retail packs (household)
- Industrial fresh yeast supply (commercial bakery)
- Instant dry yeast retail
What it is
Saccharomyces cerevisiae baker's yeast.
Typical uses in Japanese products
Volume bread production.
Pizza dough.
For OEM: dry yeast retail OEM, industrial fresh yeast supply, instant yeast retail.
Regulatory classification in Japan
Standard food labeling. Not a designated allergen.
Regulatory classification in other markets
| EU | Major established global yeast trade. |
|---|---|
| USA | Major US yeast industry. |
| China | Major global trade. |
| Korea | Established trade. |
Example products
Example finished products will be added after verification.
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
References
- MEXT Standard Tables of Food Composition — パン酵母 乾燥
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.